Hearty filling homemade vegetarian chili is combination of mixed beans, corn, quinoa and seasoned with herbs, spices. Healthy one pot meal for lunch or dinner. It can served with corn bread or eat as is.
2 cans kidney beans
2 cans chickpea
2 celery ribs finely chopped
1 zucchini chopped
1 carrot chopped
1 cup frozen corn
1 cup cooked quinoa
1 onion finely chopped
1 green pepper finely chopped
1 bay leaf
4 cloves of finely chopped garlic
1 jalapeno finely chopped
2 cans crushed tomatoes
2 and 1/2 cups vegetable broth or water
1tsp dried oregano
1tsp ground pepper
2tbsp chili powder
2tbsp cumin powder
2tbsp coriander powder
pinch of turmeric
salt to taste
Grated cheddar cheese
1.Heat heavy bottomed pot over medium heat with oil. Add onion, turmeric and salt sauté until translucent.
2.Add celery, bell pepper, carrot, zucchini, garlic, jalapeno cook until the vegetables are tender.
3.Add all the seasoning cook until fragrant while stirring constantly for a minute.
4.Add diced tomatoes, rinse and drain beans(kidney, chickpea),corn, cooked quinoa, vegetable broth, bay leaf combine everything .Simmer for 30-40mins.
5.Switch off the flame and garnish with fresh cilantro.
-Use a potato masher or hand blender to slightly mash a ladle of chili and throw back into the pot to reach thicker consistency.
-Don’t forget to remove bay leaf after cooking.